Southern Fried Skillet Corn
Corn is the standard vegetable of the Spring & Summer seasons here in the South. Keep it simple, but change things up with a batch of this Southern Fried Skillet Corn. Cut off the cob, cast iron cooked, with a little sugar & milk thrown in for good measure- it's the best way to enjoy fresh corn off the cob.
- 4 ears corn on the cob, shucked & hairs removed
- 1 tbsp canola oil
- 1 tsp sugar
- 1/3 cup milk
- 1 tsp coarse sea salt
- 1/4 tsp freshly ground black pepper
Use a sharp knife to cut the kernels away from the cob onto a waiting plate. Flip the knife and rub the dull side down the cob to release and 'milk' and let that collect on the plate.
Heat the oil in a medium sized skillet over medium heat. Add the corn & sugar, stirring to combine.
Continue cooking the corn over medium heat, without stirring, until the kernels are golden brown- about 5 minutes.
Stir the corn, scraping the pan and flipping it as much as possible. Continue cooking for another 3-5 minutes.
Season the corn with salt & pepper, and add the milk to the skillet. Bring the mixture to a boil, reduce the heat back down to medium, and let the mixture simmer for 10 minutes.
Remove the skillet from heat. Stir the corn, scraping the pan. The corn's done at this point, and any liquid should be gone while the corn's still moist.
Serving: 4g | Calories: 47kcal | Carbohydrates: 2g | Fat: 4g | Cholesterol: 2mg | Sodium: 590mg | Potassium: 26mg | Sugar: 2g | Vitamin A: 35IU | Calcium: 23mg